Nutrition transition and food sustainability.

Auteur(s) :
Belahsen R.
Date :
Août, 2014
Source(s) :
Proc Nutr Soc.. #73:3 p385-8
Adresse :
Chouaib Doukkali University,Training and Research Unit on Nutrition & Food Sciences, Laboratory of Biotechnology, Biochemistry & Nutrition, El Jadida 24000,Morocco. b.rekia@gmail.com

Sommaire de l'article

The aim of the present paper is to review nutrition transition (NT) ongoing in low and middle income countries and the associated dietary changes. NT is accompanied by demographic and epidemiological transition associated with economic development and urbanisation. In these countries, while the problems of hunger and undernourishment persist, there is an escalation of diet-related non-communicable diseases; making them face both problems of malnutrition, under and overnutrition. Indeed, in addition to protein energy malnutrition underweight and micronutrient deficiencies affect a high proportion of children and women. Conversely, changes in dietary habits and physical activity patterns have led to emergence of chronic diseases such as obesity, diabetes, hypertension, stroke, hyperlipidaemia, CHD and cancer. One possible explanation of weight gain and its associated health consequences is the trend of the consumption of already prepared meals and the restaurants that are in continuous development leading to high consumption of foods rich in sugar and fat. The health problems associated with NT have not spared populations in the Mediterranean area where the type of diet is reported to be healthy and to protect against cardiovascular risks. This is seen in North Africa that belongs also to the Mediterranean basin, where the nutritional situation raises the problem of traditional foods sustainability. Accurate nutritional policy and education are needed to redress the effects of malnutrition related to NT on health.

Source : Pubmed
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